Szechuan Pork With Courgetti Noodles

350g courgette, spiralized into noodles
500g lean pork mince
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp olive oil
2 garlic cloves, crushed
3cm piece of root ginger, peeled and grated
2 chillies, deseeded and finely sliced
1 tsp Szechuan peppercorns, crushed (or use dried chilli flakes)
5 spring onions, sliced diagonally
1 red pepper, deseeded & sliced
100g baby sweetcorn, sliced
100g asparagus tips, sliced
150ml boiling chicken stock

1. Put the pork, soy sauce and vinegar in a bowl and mix well.
2. Place a non-stick wok or deep frying pan over a high heat and add 1 tbsp olive oil. Add the pork mixture and stir-fry for 8-10 minutes or until browned and cooked through. Drain off any fat in the pan and tip the pork into a bowl.
3. Wipe the pan, add 1 tbsp olive oil and turn the heat to medium. Add the garlic, ginger, chillies, Szechuan peppercorns, spring onions, red pepper, sweetcorn and asparagus and stir-fry for 3 minutes.
4. Add the stock and bring to the boil over a high heat.
5. Turn the heat down to medium and simmer for 5 minutes or until reduced and thickened.
6. Return the pork to the pan and add the courgetti noodles. Cook for 3-4 minutes while stirring and combining and serve hot.